Marinade packets come in handy when you want a flavorful dish in one easy step. I whipped up a quick garlic, tomato, and basil marinade and used it both to marinate my chicken breast, and serve as a sauce. The chicken is cooked using a ridged cast iron grill pan, which means that this recipe is one that can be made indoors at any time of the year. Ingredients: 1 lb. thinly sliced boneless, skinless chicken breasts 1 packet McCormick Grill Mates Garlic, Tomato & Basil Marinade 1/4 cup water 2 tablespoons white or apple cider vinegar 2 tablespoons Dijon mustard Seasonings used, to taste: Black pepper Paprika Directions: 1. In a small bowl, whisk together the ingredients for the marinade. Reserve half of the marinade in a separate container to use later to make a sauce. 2. Season both sides of the chicken with some black pepper and paprika, and place into a shallow dish or large Ziploc bag. Pour the marinade over the chicken, cover, and let the chicken marinate in the refrigerator for 1 hour. 3. Preheat a grill pan over medium-high heat. 4. Grill the chicken for about 5 minutes on each side. If the grill gets too hot, lower the heat to medium after flipping the chicken over to grill the second side. 5. While the chicken is cooking, place the reserved marinade into a small pot, and bring to a boil; let it boil for 1 minute, then lower the heat and simmer for 5 minutes. 6. Spoon some of the sauce over the grilled chicken and serve immediately.
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